Russulla mushrooms are called raws in Russia, which combines up to 750 species of mushrooms. In addition to actually, some other mushrooms also include some other mushrooms, such as stratum and Valius.
Cheeses - all mushrooms known since childhood. They do not hide under foliage, their bright hats can be seen in various forests. And appearance, and the structure of their all types of raw materials in general, very similar: Hats of young mushrooms are completely spherical, to old age become a little funnel like. Almost all the cheese makes the legs are white, smooth, the flesh is white dense in young mushrooms, with age becomes fragile, breaking, crumbly. Even if you neatly put in the basket of raw materials, you still risk home to bring only mushroom clashevo, and only young, with a unwanted cheese hats remain integers. Under this breakdown, the raw pulp in general, no other fungi do not confuse.
From the name of these mushrooms it may seem that they can be raw. In fact, everything is completely the opposite, in the raw form, these mushrooms are a terrible caustic bitterness, and the name "Syroezhka" can be translated as "raw causticity" so that they do not atten and try them. But in the bedding and with heat treatment, the causticity of the cheese makes completely disappears.
Most of the mushrooms do not distinguish the raw materials at all. For them, raw and eat cheerful: red, yellow, lilac, pink, green. So do not worry, if suddenly failed to determine the type of this or that crops: they are all edible. There are no poisonous among raw materials, there are only inedible due to bitter or unpleasant taste. The main thing is to distinguish such inedible species - but most of them are marked with a red leg either unpleasant odor. The rest are normal, edible mushrooms. So the cheese can be collected safely, without fearing to poison. And, compared with, the raw materials won "dry". They are boiled, fry, sometimes even dried, dense young mushrooms are solid.
All inedible cheese makers are bright red or reddish caps, some have and legs with redness. Although edible mushrooms meet with red hats. "The Devil - in the details" (c)
Inedible mushroom because of the burning taste. Grows a grip-ebbing raw throughout the summer and autumn in raw deciduous, mixed, coniferous forests And on the swamps. That is, almost everywhere. The mushroom hat is bright red, pinkish-red, skin with it is easily removed. Similar to her edible bolotnaya cheese. It is quite difficult to distinguish them and the habitats of these cheese makers are similar.
Grows in wet pine-boxes, pine forests, swamps, peatlands. A hat for this raw red in the middle of the drowned, white plates with age becoming cream. Skin with a hat is easily removed. The flesh in the raw bolotnaya is not caustic.
Inedible mushroom, growing in autumn in coniferous forests. Hat red, pink and red, skin with a hat is not removed. The plates of this crude descending, the leg is reddish.
There are some more species of inedible (burning taste, bitter) cheesecakes with pink hats of different shades. All reddish legs.
It is considered delicious, delicious fungus among the cheesegles. Some identifies note a special walnut smell and taste.
Mushroom hat pink, reddish or brownish color, unevenly painted. Main distinctive feature This raw - the skin does not reach the edge of the hat somewhere for 1-2 mm, barring the flesh and ends of the plates. The leg is dense, thick, very short.
Food cheese loves deciduous and mixed forests. It is often found on the edges along the forest roads, on paths.
No less tasty, or maybe more than food raw materials. It also grows in bright deciduous forests. It can be found in early July, and it grows up until the end of October. Syroezhka greenish hat is really greenish, all shades: from bright blue-green, to pale, dusk-gray-green. Fat skin is not separated from the pulp and, which is especially characteristic, cracks on uneven "pads", larger in the center and smaller at the edges. For these cracks, you can distinguish the cheese and greenish from other species.
This is a common widespread view in the middle lane. Green pretty faded greenish shades hat with greenish shades, maybe almost gray, in the center darker. Green crude occurs in the forest more often than her sister with cracks, and constantly throughout the summer. This kind of cheese makers for some reason love naked slugs. Sometimes you can see a disinteited hat, lying next to the footbag.
Yellow raw, pale yellow (Russula Claroflava)
This crude grows in wet birch, pine, pine-birch forests, sometimes among the blueberries. In the cheese, yellow is dense, elastic pulp, seating on a cut. In boiled form, this raw is completely unsightly: gray or even black. But with a solle (not immediately, and after a week, the other) mushrooms become white again.
This mushroom is found in deciduous, more often in broad forest. This raw is smaller, thinner than the previous one, with a more loose pulp and strongly yellowing in adult mushrooms with plates.
Russula DecoloRans
Very large, beautiful cheese. She, like a yellow chewing, also picks meat on a cut. Griber is growing only in pinemas, among mosses and lichens, in the blueberry. Young mushrooms bright red or orange, shiny, completely spherical cap. Middle-aged mushrooms are also very good: large, semi-shaped caps, are still bright, dense on high legs. But the old mushrooms are not apathetic. A hat fades, covered with gray spots. And the pulp, and the records, and the leg is gray that the mushroom becomes not similar to the cheek.
Sine-Yellow Russ (Russula Cyanoxantba)
Sweeper with a very volatile color hats. It is almost impossible to describe the color of this raw material, in the people such an incomprehensible mixture of colors is called gray-brown-raspberry. Even growing next to the copies can be hats of different colors: greenish, brown, olive, purple-purple, grayish, but most often uneven blurry spots of all colors on one hat.
From other species, these raw materials are distinguished by plates: soft, not brittle, oily to the touch. These raw materials are growing in different forests throughout the country, from July to October.
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Syrene-red cheese, Like (russula altacea)
This large mushroom grows in deciduous forests, middle lane in birch, oak, in the south - in beech. Her fleece hat reaches 15-20 cm in diameter. On red background yellowish or olive spots and divorces. The plates are wider and thicker than other species, whites only in young mushrooms, then they turn yellow. The leg is thick powerful, but wadded inside.
In the raw, raging several varieties, differing in the place of habitat, and in the color of the hats. Hats come burgundy, red with a greenish-olive tint, motley red-yellow with uneven stains.
The flesh of this raw can be in the air. Become brown and yellowish plates when pressed on them. Unusual smell in raw food, some authors of the determinants consider him herring, others - crab or washing. And yes, in our opinion, the taste of this raw is clearly fish, but it is definitely delicious than robes.
The mass mushroom grows in dry coniferous forests in dry, shameless weather, when it is difficult to find something edible. Syroezhka Maiden's smaller than many other raw materials. The mushroom hat is not more than 6 cm in diameter, pinkish, with a darker middle. Plates, legs, pulp very brittle, white in young mushrooms. With age, they turn yellow.
To the family of cheese makes the mushroom, not loved by many for the unpleasant smell - is Vyuy.
Voyi (Russula Foetens, "Syryuzhka smelly")
Voyi is actually a cheerful, even with latin name Translated as - Srisage stinking. And this mushroom, many mushroom skins do not like, because it is very similar to. The same yellow-buoy hat, in crude weather, the mucous, white leg, and growing in birch or mixed with birch forests. And imagine how the mushroom is disappointed when, instead of the king, the mushroom finds a quasi-quasi! Voyi really ne. beautiful mushroomYes, and with an unpleasant smell, something like a row oil. The flesh is dense, white-yellowish, burning taste. True, Voyty is considered an edible mushroom and applied to the salting. And in some sources it is said that the taste of salted mushrooms is peculiar, the smell with the correct saline disappears, and the mushrooms remain tight, juicy. But is it necessary to mess with them when you can choose delicious fleet?
Also, in the family of raw materials there are mushrooms that some mistakenly rank to weak, calling dry grounds. it pribrabia. Indeed, the appearance of them is groundwall, and not raw-made: large, dense, with a short leg, with wrapped edges of the funnel-shaped caps, with discovered on the leg discovers. But it is impossible not to notice their main difference from Gruzny - this is a complete absence milky Juice. Therefore, these mushroom mushrooms are called in the people, that is, not weaving.
Below are several types of cheesegles, but most often two: white refruits (Russula Delica) and a black refrupt ( Russula adusta.). The fruit body of these mushrooms is formed underground, and when the mushroom appears on the surface of the soil, there are always a lot of sticky garbage on his hat. Pribrabias, even very young, are often worm. Grow up big groups, love rich humid soil.
BelSula Delica, "Rousse Pleasant")
Large, sometimes a very large mushroom with a white hat, which the old mushrooms turn yellow, rake and sometimes cracks. It is occurring white fods in deciduous and mixed forests.
These mushrooms can not only sore, but as ordinary raw food, cook. Unlike real Gruzda, the priests are not absorbed at all. These mushrooms have their own sweet taste.
Blackfoot black (russula adusta, "black cheese")
The most common view among the group of cheese-fed-breakers with a hectic pulp. This group also includes fods ceing, black and white and familitative. All of these mushrooms usually do not differ and are called in the people of Chernushki. But it should be clarified: the Chernushka is usually called from the kind of milecles.
Pribrabia is the biggest mushroom among the shortcuts. It grows mainly in pine forests since the end of summer to late autumn. Young mushrooms are light, pale or grayish, gradually raging to dark dirty brown. The pulp is not caustic, sweetish-acute, slowly graying on a cut.
Also change the color of the coarse loading cap, also a large rustic fungus growing in wide and mixed forests. It is distinguished by very thick and rare plates, as well as the fact that at first the pulp flies on the slice, and then the blackness.
These mushrooms have an original smell. In the stuffing breaker - fruit, and in the diagnosty of the black smell of the earth.
Drinking stuffing (Russula Nigricans, "Cheesecling Celling")
Syrozhka could be excellent garbage mushrooms - went out and taste, and yields - that's just each there is an almost faded lack that does not allow them to take the place of the leader. Most of the raw materials have an extremely fragile flesh, in strokes - 146 percent worms, and stinky smell of Valuev. Although we are specially "on the hunt" for raws and do not go, but if they come across, sometimes they collect - they are not bad for general mushroom sharp, bringing their original tone.
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In our country, Russula is deservedly considered the most numerous mushrooms. Of the more than 250 known species belonging to the eponymous gene, only on the territory of the former CIS occurs at least 80, which is about 45% of the total fungal mass of domestic forests. But despite this, they never suffer from overpayment of mushrooms because of two serious flaws. First, in the table food value The raw materials are included only in the third, "mediocre" category. And, secondly, almost all kinds of pulp with age becomes so lucky and crumbly, that even with a careful collection of lovers " quiet hunt"It is hardly possible to bring home more or less whole large mushrooms, and not mushroom clushevo. Nevertheless, it is raw materials that have a number of invaluable advantages. Not only are these mushrooms are equally steadily reacting to heat, cold, drought or constant dampness, so they also grow equally well in almost every forest - both in deciduous, and in conifer, and in mixed. And if you consider that they are found from the end of the spring until the middle of the autumn, even in the most lack of town year, and at the same time they never "hide", like the same Boroviki, and together "put on the show" your colorful caps, then for a novice cheese grib can Become just a find. A significant "plus" in their favor can be considered that for eating most species requires minimal culinary treatmentSince even in bedding, they acquire "right readiness" on average after a day.
From the point of view of nerds for raw materials rank plastic mushrooms, in the title of which the term Russula appears, but they are as soon as they are not called - with grooves, bruises, crusts, chernushkami, strokes, etc. Such a variety of appearance successfully characterizes popular saying About thirty-five sisters from different mothers. After all, in the color of these mushrooms there is both red, and gray, and pink, and green, and yellow with purple colors, which can also change in the influence of the sun. Despite the fact that at first glance, many raw materials look like, they can have different sizes and the shape of the hats, and those in turn - also be distinguished by a wavy or strollery edge, easy or poorly removed, mucous, matte or cracking skin, etc. To determine absolutely all the features of a separate type sometimes, only the experienced Mikogu is sometimes formed, so the mushrooms in the "subtleties" of the species affiliation are not particularly deliberate and, as a rule, with the collection, the raw materials are determined by the most noticeable features - appearance and hats. Typical cheeseing B. young age It has a spherical or semi-shaped hat, which as the mushroom groves it becomes an open, flat or even funnel-like, like a ground, shape with a wrapped or straight, sometimes cracked edge. The legs in most types of cylindrical and smooth, painted, like records, in porcelain-white color, and the flesh in young mushrooms are dense and white, the color does not change on the cut. Although there are among the raw materials and species with painted legs (more often in pink color), and changing the color on the cut (to brown, gray and even black).
In theory poisonous mushrooms There are no among the raw materials, but there are either edible or conditionally edible. The conditional edibility of the latter is due to the bitter taste of the pulp, which disappears only after thermal processing. For consumption B. fresh form Or frying they are not suitable, but are successfully used by mushrooms for marinization and salt. The exception can only be species with a very burning caustic pulp, which foreign experts are defined as weakly poisonous or inedible. Their raw pulp, as a rule, causes strong irritation of the mucous membranes and vomiting, in the worst case - a slight violation of work gastrointestinal tractthat poisoning in the full sense is still difficult to call. Moreover, even such "relatively dangerous" rashes, some mushrooms are used in the solence after a long (at least 20 minutes) of boiling and thorough washing. The overwhelming majority of fans of "quiet hunting" from collecting conditionally edible cheese makers are trying to refrain, as it is believed that continued pre-treatment significantly reduces them and so mediocre taste. Not last role In the failure to collect such species, characteristic of the most "false" (inedible twins) of mushrooms is often played - "scratch" -yrky color, changing the color of the pulp on the breakfast and during cooking, an unpleasant smell. Based on this, some mushroom skins call many conditionally edible raw materials "false", although from a scientific point of view, this is not entirely correct, since even edible species may have similar "suspicious" properties.
For example, the "screaming" color is characteristic of edible Bolotnaya cheese (R. paludosa) and Golden cheeseing (R. aurea). At the first type of a bright red hat, it can be with faded light orange or dark brown spots, and the second one is first kinenar-red, and with age it becomes chromium yellow or orange with red spots. Golden adult specimens, by the way, look very atypically for cheesecakes - with bright golden plates, yellowish legs and a golden pulp under a hat. In the young age, both species have white cylindrical legs and non-changing white flesh without expressive taste and smell, and the color of the plates can vary from white to a slightly pinkish or yellowish. Mavel's crumpled cream forms mycorrhiza with a pine, but it is found not only in coniferous forests, but also on wet peatlands, on the edge of the swamps, and the grove is golden - a permanent inhabitant and coniferous, and deciduous forests. Despite such a "causing" appearance, and the marsh, and golden crowns are considered pretty tasty edible mushrooms 3rd categories.
Similar "screaming" appearance have conditional and edible Syroezhka Zhghead (R. Emetica) and Raw Mair (R. Nobilis) with strong (worse than in Chile's pepper) burn-bitter taste and counted by foreign specialists, at least, to inedible mushrooms. Since the second type grows, as a rule, in the beech forests, we have the edible varieties described above with a greater probability can be confused with a raw zhughead. It forms mikuriza with coniferous and deciduous trees, but grows mainly in raw and swampy places, along the edge of the marshes and peatlands, like a swamp's crumpled. However, in contrast to the marsh, the grid-haired crude has a light fruit smell of pulp, which can also be painted in pink color over time. Most reliable way To distinguish these species to lick the flesh on a break: disorders of the digestion will not cause it, but it will definitely save the future mushroom dish. After all, the edible grades listed above can be prepared without preprocessing, and the burnhead without a long (!) Bureaging and washing a sharp taste will never lose. By the way, by the same principle you can "calculate" and conditionally edible Blood-red cheese (R. Sanguinea): It is characterized by the same "screaming" appearance and sharp taste of the pulp, but at a breakthrough does not change the color.
Relatively "calm" colors are characteristic of edible raw materials raging (R. Xerampelina), edible (R. VESCA), green-red (R. Alutacea) and whole (R. Integra). The color of their caps varies in pink-brown tones, with an admixture of burgundy and purple. The characteristic difference of these cheese makes is the color of the legs and plates: white in young mushrooms, they get a little pinkish (yellowish) shade with age, often with rusty spots. The white flesh of the last three species does not change the color on the break and either there is no smell, or has a pleasant mushroom (nut), is absolutely safe for health and acquires an excellent taste and smell in boiled, fried, salt and pickled form. But in the raw raw pulp, it is initially yellowish in a slice quickly raging, and also smells of fish - what is not characteristic signs of "false" mushroom? Oddly enough, the unpleasant smell of this crude disappears quickly with minimal (5 - 7 minutes) heat treatment, and the mushroom itself for exceptional taste qualities is considered even a delicacy.
Conditionally edible appearance Beautiful cheerful (R. ROSACEA) and Cheerful fading (R. Pulchella), often found in deciduous forests under birch and beech on limestone. In both of these species, the flesh is dense and white, the color does not change on the cut, but he is sad, so the best taste shows in the bed. The colors of the caps of these cheese makers cannot be called constant, as it can change due to burnout: they have a beautiful rich rose in a darkest rose, and the raw-fading red-purple hat becomes a pale pink-brown with a light center. A noticeable sign of both kinds - the skin from the hat is separated very badly, and the "edible analogues" listed above are easily (at least until the middle of the Hats). Despite the fact that these mushrooms are not particularly danger (in the sense of poisonousness), their tasteings in boiled and fried dishes are able to cause only disappointment, so it is better to use them exclusively in pickles, and preferably in combination with other mushrooms.
Interestingly, some edible raw materials, in whose color is yellow, also often introduced lovers of "quiet hunting" to delusion. For example, Light yellow cheese (R. CLAROFLAVA) The color of the hat is saturated with yellow-yellow, and its white flesh is not only gray on the cut, but during boiling it rapidly darkens, which is not characteristic of many edible cheese makers. Less "suspicious" appearance have Sensible cheese (R. DecoloRans) and Small almond (R. LauroCerasi), who have a coloring hats can vary from yellow-hidden to brown-honey. The first type, the pulp on the cut is gray, but has a pleasant mushroom smell and a sweet taste, and the second one does not change the color, but differs slightly burning taste with a typical almond aroma. For tasteings, these species are inferior to many of the edible raw materials described above, but in baskets cautious (inexperienced.) Mushrooms still fall more often than the same raw and marsh.
With a high probability of external signs, these edible species can be confused with conventional-edible representatives of the genus - Raw ocherism (R. Ochroleuca) and Valuem. (R. Foetens), which are often found in raw forests. In the raw, the coarse white pulp on the break is also slightly dark, but there is no smell and is distinguished by a very caustic taste. Voyy, despite his reception to conditionally edible mushrooms, many mushrooms are trying to avoid the party at all. It is not enough that his very fragile white flesh on a break becomes a buroy, so she also has a burning-bitter taste and repulsing the smell of vocal oil. To use this mushroom in food, even before the litter it occurs for a long time to soak or cook with a repeated change of water, and such "tests" can only be mushroom with aging. Therefore, if you do not consider yourself an expert in such "culinary art", when collecting "light-hollow" rashes, try to avoid copies with a very unpleasant smell and taste.
Separately, it is necessary to say about green and blue raws, which in most literary sources are called the most tasty in any (boiled, salty and dried) form. The fact is that it is green-handed - Syroezhka scaly, or greenish (R. Virescens), Green cheese (R. aeruginea) and their analogues - have a dangerous poisonous twin - Pale cheagle. The period of fruiting in these fungi coincides, they grow equally in mixed and deciduous forests, and even outwardly similar to snow-white legs and plates, as well as herbal-green or gray-green hats. Therefore, when collecting green-packed raws, they cannot be "tasted in", and "falsity" to determine on others typical of the pale refrain by external signs - the presence of rings and volley on the leg. And, of course, try not to use green hats of raws, assembled without legs in food "suspicious".
Coloring Sinesh Happing Syroyshek - burbed-Lazoroea (R. Caerulea), blue (R. Azurea), sina-yellow (R. Cyanoxantha) and others - perhaps, can be called the most unstable. The color of the hats can be changed from the saturated wine-purple to the burnt blue-green with all sorts of inclusions of light or dark (burgundy, yellow and brown) spots. Blue color - the main trump card of these raws, because in the color conditional Edible Mushrooms It is practically absent, although purple with all sorts of variations of red and pink, like, for example, Surgeons Sardoniksova (R. Sardonia) or Smashing breaking (R. Fragilis). Compared to other types of syneshlyaping raw materials, there are also relatively strong elastic pulp, which in the freshly prepared and salty form shows the best taste quality, although some instances can be seed at a break. As a rule, it is such sweets that most of the "quiet hunting" lovers consider the most "safe" to collect, but for reliability, it is still recommended to try their flesh to the tongue and collect only mushrooms with soft, without causticity, taste.
The most unpredictive raw mushrooms in one voice called pribrabia - ceing (R. Nigricans), the black (R. adusta), familitative (R. Densifolia) and others. Externally these conditional edible mushrooms More similar not to the crude, but on the flashlights (freight) - with short legs that have grown into them with plates and twisted with caps with an indulged center, but differ from the latter the absence of a caustic mossy juice, and the black fracture is also an unpleasant smell of mold. The hats of these mushrooms are always dirty (in the ground and leaves) and painted in a dirty-brown, dark gray or brown-hot shades. But these differences from the so-called "real" cheese makers are not limited. First, the priests refer to the 4th category of edibleness, therefore, it is recommended mainly for a mustol. Secondly, their pulp on the cut always becomes pink, after which it gradually darkens (gray, black). Thirdly, even before writing, these mushrooms are highly recommended to soak or cook at least 20 minutes. In the bed, by the way, they also acquire the "non-primable" dark color. And the last but, probably, the most important thing is that these fods are always very worm. Considering the fact that a slight disorder of digestion can cause both incorrectly prepared and chervichi mushrooms, Breaks are better to leave forest inhabitantsAnd attention to switch to other raw materials, which in our forests more than abuse.
Despite the fact that many cheerful mushrooms are ignored, completely "write them off from the accounts" is still wrong. After all, in antiquity, salted raw materials were in popularity only to the Gruzhka and Ryzhikov, which is already talking about many. And, in truth, not to take advantage of the richest selection of sin to assemble at least a handful of govari, bruises or rubella if not for soup, then at least for rapid salting. But do not forget: if you define the edacy of the crude "into the tongue", with green-haired always be careful and very careful.
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The end of the summer-beginning of autumn brings some sadness: the end of the warm pore, the onset of rains and cold weather. But the place with this begins the most pleasant time for mushrooms when you can do a quiet hunting.
Enjoying the smells of the forest and singing birds, we carefully find fungus for fungus. And then all this variety carry home. The aroma of fried with the deceased fresh fungi and boiled potatoes as long as flowing in the air. However, not all so simple.
It is important that these goodies do not lead to sad health disorders. Therefore, it is worth posing some knowledge of the varieties of mushrooms, their edible and dangerous representatives.
The most popular and early mushrooms are birchoviki and raw materials! There are about 270 species in nature, from here a variety of intricate names: a swamp cream, a raging, cheesery yellow, lilny, wavy, innocent, unpleasant and others.
Syroezhka - one of the most popular mushrooms
They are divided into certain groups of edacy:
- edible (excellent);
- edible (good);
- conditionally edible;
- inedible (non-toxic);
- toxic.
Obviously, it's hard to remember that great amount Varieties of mushrooms. Yes, and an ordinary person is nothing. It is enough to know their basic varieties, how to distinguish some kinds from others. It is necessary to have a general idea of \u200b\u200bthose that are safe to eat, and those that are poisonous for a person.
Edible and inedible - fairly conditional separation of these mushrooms. False cheese - so called inedible mushroomwhich can be dangerous to eat. it common name For all types of this family, whose representatives can bring harm to human health.
False cheese. Be careful!
What a cheesery looks like
Surely, many know. It can be found in almost any terrain. It does not hide as birchoviki or chanterelles under the leaflets of trees and grass, but on the contrary, the coquettiously exposes himself to everyone. This fungus can be distinguished from the rest on a slightly convex, flat or funnel-shaped often bright haat, which can have a variety of color. Shades options: Red, blue, green, gray ...
The option of the shape of the cap depends on the age of the mushroom: begins to grow with a ball-ball, then gradually the hat turns away. Upper bright skin can be removed in whole or in part. The leg is usually straight, dimensions, compared to the rest of mushrooms, medium.
Despite the prevalence and variety of species, it is this mushroom that people often leave without attention in the forest. Although the cheese mushroom is most of its good taste. Some are especially tasty. And there are those that are even considered delicacies.
Edible or not edible?
What is deadly to poison them is impossible, is partly true. From a scientific point of view, among them there are no fungi, which fully in specific characteristics can be attributed to poisonous. That is, this mushroom cannot be fatally dangerous
By toxicity for a person, all mushrooms can be divided into three types:
- causing food poisoning;
- causing violations in the work of the nervous system;
- deadly poisonous.
Syroezhka can cause food poisoning
The toxicity of any representative of this kingdom is determined by one or another chemical substancewhich causes violations in the human body. And ours false species Maximum can only be attributed to the first group. Despite this, there are some species on which it is worth focusing. When assessing them should be extremely attentive.
Syroezhka Zhghead (she is a raw raw) (Russula Emetica)
This is a representative from the group of false, it contains an alkaloid muscarine, toxic to humans. Its content is low, but sufficient to cause a violation of the gastrointestinal tract. It has an orange-red or pale red hat with rounded edges. You can feel her fruit smell.
Red or bloody red cheese (Russula Sanguinea)
It has a bright red color hats, which can overwhelter over time. Thin leg. The peculiarity is that the skin is practically not removed. It can have a fruit fragrance, but it tastes eco-bitter and can cause indigestion.
The bloody-red cheese has a bitter taste and can cause indigestion
Russ fragilis (Russula Fragilis)
It has a rather diverse flower palette on the hats. From olive to lilac blue and pink. Thin, fragile. The taste is very bitter. Syroda brittle can cause light poisoning. It can be eaten only for marinization. It should be prepared, before carefully fighting.
Russula Aeruginea, as well as Scaly (Russula Virescens)
These mushrooms have excellent taste. Green cheese has a greenish-gray hat with a shape of a hemisphere in a young mushroom. At the mature - the hat is straight with twisted a little ripped edges in mature. The danger of mushrooms having a green cave woman, lies in the fact that they very much resembles an externally poisonous pale refining. They are difficult to distinguish, especially when it is young mushrooms. And, accordingly, you can easily be mistaken. In Lukoshko, it may not get a green crumpled. And pale refining poisoning is deadly for a person.
Green cheese make easily confused with pale
So you can eat?
Most of the rest of the representatives of this family can be safely eaten. The main thing is to remember the correctness of processing and preparation, to reduce the likelihood of income into the body of unhealthy substances. The most common species that are safe and with pleasure can be brought to the table are described below.
Food cheese (Russula VESCA)
One of the most common: pink-brown cap, semicircular or flat, depending on the maturity of the mushroom. The leg is dense. Grows all summer and autumn. Food raw food is not in vain, there is such a name, because it is very tasty (it has a nut aroma). No wonder she is one of the most frequently used foods.
Food cheese - very delicious mushroom
Bolotnaya raw (Russula Paludosa)
Otherwise, it is called - the populah, has a red more dark in the center a wavy hat with slightly raised edges. White leg like a spindle. Edible, however, no high taste. The swamp is very common in coniferous forests, grows late in summer and autumn. Despite its name - the savage of the marsh - it grows not only on the swampy terrain, but it is found in places that sworn moss.
Golden Russula (Russula Aurea)
It has a rich color hats from brick to copper. The hat itself from slightly convex to a slightly concave. It has a smooth fleshy leg, which becomes porous with age. Golden raw rarely occurs. However, it has good taste.
Russula Claroflava (Russula Claroflava)
Mushroom An ordinary semicircular or flat hat, but differs in saturated yellow color. She is tight, white. Grows in summer and autumn under the birches. Do not be afraid that the cheerful is yellow on a break and changes white color on gray, and with cooking at all on dark gray. Such a phenomenon is the normal property of this mushroom.
Yellow Syroezhka - Edible Mushroom
Russula Xerampelina)
It has purple color a longer in the middle of a hat with a little convex or slightly concave with the pressed in the center of the form. It tastes pleasant, but the smell has a specific one. The raw racking is named so due to the fact that during damage to the leg, its color from the reddish shade becomes brown, unlike other fellows, the color of which during a break remains the same color or a little sulfur. Interestingly, the raw rudeness is considered a delicacy in some countries.
Blue Russula Azurea
A mushroom with a semicircular to concave with a pressing in the center of a gentle piss cap to amethyst-blue with a well-removable spout. It has a pleasant fragrant taste.
Edible blue cheeseing
Why can you choose?
The reason for poisoning with these mushrooms is most often use of false (inedible) species without the necessary heat treatment (cooking). Assembled, washed, fucked, ate. Voila! Hi Food poisoning, pelvis and toilet.
When poisoning, raw materials requires a doctor's help
Mushroom Syroezhka, which refers to edible, may well be used in food and without cooking. However, it is not completely raw. You can, for example, fry, sleep or pickle. If there are doubts and excitement about a particular mushroom, recommended or cooking (extinguishing) or completely abandon use.
How much can cook raw food to safely use? The answer is simple. Cooking is necessary in two waters: first bring to a boil in one container, then move to new boiling water and cook there for about 20 minutes.
If nevertheless, after use, signs of food poisoning (nausea, vomiting, diarrhea) appeared, it is recommended to clean the stomach and intestines from residual foods using vomiting and enema, take enterosorbents. But if you feel the need to turn to the doctor.
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See interesting video About the green cheese-twin pale tolaying.
Syroezhka - bright and unusual mushrooms, their feature is that they are not hiding under fallen leaves, but as if they call on the mushrooms with their bright color.
Mikologists stand out several dozen species of raw materials, while some family representatives grow exclusively in certain places.
Many types of cheesegles grow in Europe and are common throughout Asia, and some are found in Africa and North America.
According to external signs and build, all types of raw materials are similar to each other. In young copies, the caps are almost spherical, and as they grow, they are growing and become funnelized. In adult mushrooms, the hats can be quite large - about 15 centimeters in diameter.
The legs are almost in all raws, a smooth, cylindrical shape, white. The flesh is dense, but old mushrooms are made loose and breaking. When raw materials are removed from the basket, only young mushrooms remain intact.
Dangerous cheesecake
Where did the name "Syrozhka" come from? This is delicate food mushroomwhich can not be frying and stew, also eating raw, while observing caution. But among the cheese makes there are inedible species. All inedible crops are distinguished by reddish or bright red hats. And in many European sources they are generally applied to poisonous.
The cheese of burning-caustic meets most often. It grows everywhere throughout the fall and summer, among the swamps, in mixed and deciduous forests. It looks outwardly similar to the marsh cheerful, but it is possible to distinguish it in a brighter red hats. Skin is removed with the grain-eating rim in one movement, and a reddish flesh is exposed. The flesh is fragile and very brittle.
Blood-red cheese is also inedible. It grows in autumn in coniferous forests. From her heats, skin, in general, not removed. She has a reddish leg, and descending plates.
There are few more types of inedible cheesecakes, which are all taste of bitter and burning. All of them have pink hats of various shades and reddish legs. As noted, the types of cheese makers are many, but the mushrooms are not necessarily to know their all names, you just need to distinguish inedible red-eyed species.
Edible cheesecake
The remaining raw materials are edible, but different taste. Allocate among them and generally accepted leaders.
Food raw materials received its name for no accident, it is considered a delicacious, especially delicious mushroom, from it you can prepare a variety of dishes and even dried.
The founded characteristic feature of food raw materials is that the skin does not cover the edges of the hat, so the pulp and the ends of the plates remain bare. For this in England, the food cheese is called "GOLOGY". The color of its caps can be red-brown or purple red. The leg is thick, dense and so short that it seems that the hat is lying on the ground.
Grow up foodstopes In deciduous forests, special preference, giving up with broad forest. It is found in dumbers, birchings, next to forest roads, on the edges and paths.
The grimeline is greenish - also edible variety, maybe even more delicious than food raw materials. Also, this species grows in deciduous light forests, under the birch, beech and oaks. Greenish cheesegings begin to meet quite early - in July and continue to grow until the end of October. Growing these mushrooms are quite abundant.
Green raw materials can be frying, drying, salting and stew. When drying, the pulp does not change its color. But the very delicious cheesecake in boiled form. The greenish raw hat has various greenish shades, it can be bright blue-green, greenish-ocher and dull gray-green. The edges of the hats are most often lighter. Skin is thick, it is inseparable from the pulp. Skin is characteristic of cracks, it is on these cracks and a greenish raw material differs from other species.
Green cheerful appears even earlier than its relatives of greenish raw - at the end of June. This view in the middle lane is widespread. Occups of pale greenish tones, sometimes can be practically gray, in the center he is darker. The skin is removed on half a hat.
These raw materials love slippers, they tear up in hats and legs of big holes. Young green cheese tight and very tasty. They are caught, and they crush their teeth.
Yellow cheese or raw yellow yellow. In places this mushroom is very numerous. It grows in wet pine-birch and birch forests, sometimes it can come across the blueberry. It has an elastic pulp, which is gray on the cut.
When decaring, this crude becomes gray or even black, so it is not boiled.
Golden-yellow cheese grows in deciduous forests, but more often - in glitstic. This cheese is smaller in comparison with the yellow raw, has a more loose flesh, and the plates are much yellow.
Sighter cheese - Another delicious mushroom. These raw materials grow exclusively in pinemas, among lichens and moss. Serying cheese - very large and beautiful mushroom. Young specimens have orange or red hats with glittering surfaces. Hat a completely spherical shape, so these raws look like bright balls scattered on the grass. Mature ripe raw materials also look very beautiful, they are large and have semi-shaped hats growing on high legs. And old copies look unprepact: the hat becomes fad and covered with gray spots. The pulp is so much so that the mushroom becomes unlike the cheek.
In addition, worms are fighting in the heating raw materials in large numbers. Slug leaves traces in mushrooms that black. Sining cheesery very production mushroomsTherefore, there is always the opportunity to collect plenty of young specimens.
Sine-yellow cheese - a mushroom with a variable color, describing the color of his caps is almost impossible. Even the old mushrooms hats can be the most different colors: Brown, greenish, purple-purple, olive, grayish. Most often, the color is uneven, with blurred spots, and all colors are present on the hats. The plates in the raw cine-yellow-yellow, soft, soft, to the touch oily. They grow in forests of different typesAnd the harvest is collected from July to October.
Syrene-red cheese or loaf is also a dying raw. These large mushrooms grow in a deciduous type forests: among birch trees, oaks and beams. The hat fleece in diameter reaches 15-20 centimeters. On a red background there are olive or yellowish divorces and stains. Shared background caps can be leather yellow.
Plates in green-red raw materials are thicker and wide than other species. The leg is thick and powerful, but inside your cotton.
The raw rudeness can be several varieties that differ among themselves at the place of growth and the woven color. A hat can be red with a greenish tinge, burgundy, red-yellow with uneven stains. If a leaf sticks to a red hat, then a yellowish color is obtained under it. The pulp of raw rigging in the air will boil, but it does not affect the taste of the mushroom.
The plates are yellowish, if you put pressure on them, then they will be driving too. Many mushrooms celebrate an unusual smell of raging raw. Some say that this mushroom has a herdded smell, and others are the smell of lobster and crabs, in general it is exotic.
The chewing girl is smaller in the size of his fellow, but this mushroom has some wonderful properties. Firstly, the mawing girls grow in dry weather, when there are no other edible mushrooms, secondly, it is an extremely massive mushroom, sometimes the soil is completely quenched, thirdly, these mushrooms differ in gentle, pleasant taste in which there is no bitterness and sharpness. This cheeseing really justifies its name.
The hat of the girl's crushing does not exceed 6 centimeters in diameter. Cooking wines pinkish, yellowish, while the middle is darker. The leg, flesh and plates are extremely brittle, in young mushrooms they are white, and with age yellow.
Types of cheesecakes are not easy to determine, but it is not necessary to worry because they are all delicious and edible. There are still such species like a raw blue, brittle, azure, whole, gray. All kinds do not list, all of them can be collected and eaten, except for red-legged, which, as noted, are poisonous.
Russula (lat. Russula) – these are the most common mushrooms in the forests: they constitute 30-45% of the mass of all mushrooms. Named because some of their varieties can be eaten with raw food. There are edible and intolerable specimens. About how the cheerful looks like and how to determine the poisonous mushroom or not, you can learn from our article.
Description of the family of cheesegles
Syrozhka belong to the family plastic mushrooms The order of agricultural families of raw materials. The fruit bodies have fleshy, large. You can learn the raw in the forest in bright, different colors with a diameter with a diameter of 2-20 cm spherical, semi-shaped, bell-shaped with a white flesh and white smooth legs. What color are cheerful, you can read in the section "Types of Syroyshek". Hats in raw materials break well, because of which it decreases economic significance These mushrooms. As we ripen, they change their shape, become open, flat and funnel-shaped, sometimes swirling. Mushrooms have incurred downstream records with a stupid or sharp edge. Color dispute happens from white to yellow.
Did you know? In order to determine what kind of raw materials include - to a lamellar or tubular, you must look at the Hat. The lower layer consists of a variety of plates.
Sreets grow in July, their mass appearance is fixed in August and at the beginning of autumn. Basically, they are all edible, only a minor part of them is not suitable for food due to poor poisonousness or unpleasant taste. Suitable for consumption in fresh and pickled. They are included in the third category of edible fungi, which includes mushrooms of medium taste. Some belong to the category below, because they do not pose a nutritional value.
Many may be interested in the question, under what tree grows raw food. The fact is that these mushrooms are mycorrhorts with the roots of trees. They can often be found under deciduous rocks: oak, birch, alder, as well as under fir trees and pines. The cheese products contain a number of useful substances, in particular, vitamins - in 1 kg of mushrooms there are 264 mg vitamin B and 6 mg vitamin PP.
Did you know? The best for use in food is considered raw materials, in which there are more green caps in the color of green, blue, yellow and smaller and smaller.
Types of cheesecakes (with photos)
In Nature, Eurasia, Australia, East Asia and America, usually in coniferous and deciduous forests, there are about 275 species of raw materials, we give short description The most common.
Did you know? Since the differences between the species groups of cheesecakes are insignificant, sometimes to accurately determine the type of fungus, a chemical analysis or a study of microscopic signs may be needed.
Edible cheesecake
It appears from July to October in coniferous and mixed forests. We recognize on a white hat sometimes with yellow splashes and weakly sipped edges. The shape of the hat is changing from convex to the funnel. The leg is short, ejected the book, white or slightly brown color. In the cooking of dry, weeza prepare soups, fried dishes, marinate. The taste is caustic. 
Growing in wet birch and birch-pine forests. The appearance time is July - October. At the very beginning, has a semi-like yellow hat. Over time, it changes to flat and funnelized. Reaches a diameter of 5-10 cm. A characteristic feature is a peeling skin along the edge of the hat. White legs. Plates are white, over time become pale yellow and gray. Yellow raw materials are attracted to the third category of edible mushrooms. Has sweetish not caustic taste. It is consumed in fresh and salty. 
Mushroom found in coniferous forests. A 3-10 cm diameter hat painted in blue colour. The color is uneven: the center can be black and purple, brighter to the edge. White leg, 3-5 cm high. 
Inhabitant of coniferous and deciduous forests. It can be found in a yellowish-green flat-headed hat with a size of up to 10 cm. Despite the rather unattractive and inedible look, the mushroom has a pleasant taste. It is sued, fry and cook. 
Did you know? If you are interested, with which poisonous mushroom you can easily confuse a green and greenish cheerful, then this is a pale custody. However, the cheese makes no rings on the leg and thickening at the base.
The hat of this cheeseing has a beautiful and attractive color - red with gray spots. She has a smooth leg, white. Fits back in July - September. It grows mainly in deciduous and coniferous forests. 
. Appears at the end of summer - at the beginning of the fall with groups in deciduous forests. It has a depressed man of dark green and brown closer to the center. White leg with brown splashes at the base. 
Received its name because of what is often found in marsh localities, pine forests. Where the savage grows is growing, usually damp and wet. Grows from June to September. In young age, it has a convex cap, in the future it becomes an indulged. It is painted in red, closer to the center - brown. White leg, happens with a pink tint. The mushroom is very tasty, suitable for cooking, frying, marinations and pickles. 
. It grows throughout the summer until October. It dwells in deciduous and mixed forests, most often under the birch. It has a large hat - up to 15 cm in diameter. In young mushrooms, the cheese makes it is hemisphere, over time, goes into a convex or prostrate. Painted in gray-green or bluish-green. In cooking, used for frying, cooking and salting after blanching. 
. Begins to grow in the middle of summer. Notes a large convex-prostrated hat to 20 cm bright flowers: red, yellow, purple. The leg has a height of 3-12 cm and a diameter of 4 cm, white, sometimes with a pink sweat. 
. Mushrooms of this species can be collected from July to October. Hats for this species in a good mature form rounded greenish or purple color. The leg is thick, mostly white, but it can be reddish, and a lilac. Mushroom has a pleasant taste. Refers to the third category. 
Now you know how edible raw materials look like.There is another category of conditionally edible mushrooms that may have an unpleasant taste, not suitable for cooking dishes, but approach marination. Conditionally edible includes: raw raw, maiden, ocher, golden-yellow, beautiful, stuffing stuffing, white fods, black, black, voya, cheerful and others.
Inedible cheesegings
Immediately need to make a reservation that poisonous cheesecakes In direct understanding of this word does not happen. The category of inadvertible includes mushrooms having a burning caustic taste, among them there may be slightly poisonous or toxic, causing irritation of the mouth, light gastrointestinal disorders when entering into the person. Many of them often have external signs similar to edible counterparts, because of this they are called false raw materials. Inedible non-toxic mushrooms include: Birch, red, pink, cheese, brittle, caustic, bile and others.
. Hats of this cheeseing have a variety of bright coloring and shades: red, pink, purple, gray. Forms a mycosis with birch roots. Meets from June to November. 
. Growing B. pine Borakh At the end of summer - in early September. The hat for this mushroom is small - up to 6 cm, flat-convex, dark red. This crude smells pleasantly and has a caustic taste. 
. Just like the previous species, it is found in pine forests in August-September. Her hat at the beginning of development has a convex form, then being done open. Painted in pink color. Gorky cheese taste. 
. It has a small hat 3-8 cm in diameter. At different stages of development, it changes the form: transfers from a semicircular to a nun-prostrate with ribbed edges. It has dark shades in her color - red, purple, burgundy. Purple-red leg. The taste of this raw is sharp, the smell is pleasant. 
. Usually grows by groups in all types of forests. Her hat is 3-5 cm, flat-prostrated with red skin. On the edges of the skin of light pink, to the center of brown, purple with an olive tint. The flesh is fragile, sharp taste. 
Inedible toxic mushrooms are Mair's cheerful and gridding cheese.
. Syroezhka has a number of characteristic features, a brief description will help you learn it when meeting and bypass. First of all, it is a saturated-red hat. First, the semi-shaped shape, then flat, slightly depressed. The leg is white, it can be a buoy or yellow at the base. Grows in beech forests. When used, it provokes light poisoning. 
Dwells in wet pine forests. It is characterized by a red or red-pink diameter with a diameter of 10 cm, flat-convex, and later prostrate form. It has burning unpleasant taste and unpleasant odor. 
How to distinguish edible from inedible cheese
Determine what kind of fungus in front of the mushroom is edible or not, you can, in several signs. So, for the inedible, tight pulp, the pink color of the end of the leg, no damage to worms, coarse plates, film or skirt on the leg. Everyone has inedible species Syroyshek, as a rule (but not always), there are bright screaming color and an unpleasant smell. When applied and cooking, the pulp changes the color.
Important! These characteristics are present in some edible species of raw materials.
Need to be very neat so as not to confuse edible green and greenish cheesecake With a poisonous pale grass, which are somewhat similar. We give differences in the structure and color of the legs and the caps that you can be useful.
Leg. Syrozhka is straight, can be a narrowed down book, white. It has a pale loyal, it is thickened at the base in the form of a tuber, has a ring and light green or light yellow divorces and a streak.
Hat . Pale refraining has a woven film.
Important! Old pale urban may not have the characteristic features of poisonous fungi - rings on the leg.
First aid for poisoning mushrooms
Although, as we have already written, the cheesegings do not represent a strong danger to human health, nevertheless, even with a lightweight poisoning, the toxic mushroom will require urgent help. In the case of raw materials, the mouth rinsing will be required, possibly calling vomiting and washing the stomach. With serious poisoning, poisonous mushrooms may attain the lesion of the gastrointestinal tract, cardiovascular system, CNS, liver and kidneys. It is important to assist at the first symptoms of poisoning. Since, for example, the treatment of lesions caused by pale custody, conducted on the second day, will already be in vain.
Various poisonous mushrooms cause special consequences when used inward, but there will be a diarrhea, vomiting, abdominal pain. The first signs of poisoning can manifest themselves in different time, depending on the eaten mushroom. For example, the poisoning of pale leaf will appear within 8-18 hours, lines - after 6-10 hours, mugs - after 30 minutes or 2-6 hours, false whale - 1-6 hours. You can withdraw poison from the body using vomiting. It is caused by drinking a glass warm water with 1 spoon crash salt either 1 teaspoon mustard. You can also provoke vomiting, drinking a large amount of cool water, and then press up with two fingers to the root of the language.
Be sure to wash the stomach. After the procedure, a person needs to use activated coal (1-2 tablets per 1 kg of weight). As we see, the varieties of cheese makes a lot. Unfortunately, it is not always easy to distinguish edible and inconsiderable cheese. Sometimes it will not be able to help even such characteristics as color, smell and taste. Remember: with the slightest doubt, a good mushroom or poisonous, it is better to get rid of it.
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